Partridge, to Roast
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Clean and truss the partridge.
Rub the partridge with butter or lard and fat bacon.
Roast
Roast the partridge in a quick fire at 400°F (200°C) for twenty-five minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Partridge
- Is the main protein, cooked whole so its meat stays moist and tender while roasting.
- Butter or lard
- Coats the skin and adds fat, helping it brown and keeping the surface from drying out.
- Fat bacon
- Lays fat over the bird, basting the meat as it cooks and adding savory flavor.
The step that matters
Roast in a quick fire. A hot oven browns the skin quickly while the lean meat cooks through. Overcooking dries partridge fast, since it has very little fat, so timing matters.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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